Start with the smell of garlic and butter filling the kitchen while you walk away and let the slow cooker work its magic. This Slow Cooker Garlic Butter Beef with Potatoes turns inexpensive chuck roast and baby Yukon Golds into fork-tender comfort food with a glossy garlic-butter sauce — perfect for busy weeknights, family dinners, or when you want a low-stress meal that still feels special. If you like that rich, garlicky slow-cooked flavor, you might also enjoy my take on slow cooker garlic butter chicken and veggies, which uses the same comforting sauce profile on poultry.
Why you’ll love this dish
This recipe is the kind of no-fuss dinner that feeds a crowd and rewards patience. Chuck roast becomes melt-apart tender in low heat, and baby Yukon Gold potatoes cook in the juices so they pick up the beefy, buttery flavor. It’s budget-friendly, hands-off, and kid-friendly — but the garlic-butter and fresh parsley lift it above basic pot roast.
“The garlic butter keeps every bite bright and rich — it’s hands-off comfort food that tastes like you spent hours on it.”
Perfect occasions: weeknight family dinners, Sunday suppers, or a make-ahead option for casual entertaining. It’s also great when you want to come home to a fully cooked meal after a long day.
How this recipe comes together
Start by patting and seasoning the beef so it browns well (if you choose to sear). Layer potatoes in the slow cooker to keep them from getting too mushy, then place the beef on top so the meat juices drip down and flavor the potatoes. Add optional onions and carrots for sweetness and texture. The garlic-butter mixture is whisked with fresh herbs and poured over the meat; a splash of beef broth adds moisture for long, gentle cooking. Low for 7–8 hours or high for 4–5 hours gets you tender beef and soft potatoes without hovering at the stove.
What you’ll need
- 2.5 lbs beef chuck roast, cut into large chunks (about 2-inch pieces)
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced (use more if you like it garlicky)
- 1 tsp dried Italian herbs (or a mix of thyme, oregano, basil)
- 1/2 tsp crushed red pepper flakes (optional — for a subtle heat)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional — adds sweetness)
- 1 cup carrots, chopped (optional — for color and texture)
Notes and substitutions:
- Use russets if you don’t have Yukon Golds, but reduce cooking time slightly to avoid them falling apart.
- For a dairy-free version, swap melted butter for 6 tbsp olive oil and add a pat of plant-based butter at the end for gloss.
- Low-sodium broth lets you control final seasoning.
Step-by-step instructions
- Pat beef chunks dry with paper towels and season generously with salt and pepper. Dry meat sears and browns better.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, 2–3 minutes per side, until a deep golden crust forms. This step adds flavor but can be skipped to save time.
- Layer halved baby potatoes in the bottom of the slow cooker. Scatter sliced onion and chopped carrots over the potatoes, if using.
- Place the seared (or unseared) beef chunks on top of the vegetables.
- In a bowl, whisk melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley until combined.
- Pour the 1/2 cup beef broth over the meat and vegetables. Drizzle the garlic-butter mixture evenly on top. Gently toss (or nudge with a spatula) so everything has some coating.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasoning with salt and pepper. Garnish with extra chopped parsley before serving.
Best ways to enjoy it
Serve generous spoonfuls of the tender beef and butter-glazed potatoes straight from the slow cooker. For a plated dinner, arrange meat slices on a warmed platter and spoon potatoes and pan juices around them. Pair with:
- A crisp green salad or steamed green beans for freshness.
- Buttered egg noodles or mashed potatoes if you want more starch and a heartier plate.
- A simple pan sauce: after removing meat, skim excess fat and reduce the cooking liquid on the stovetop for 5–7 minutes to concentrate flavors.
For a lighter gravy-style accompaniment and an alternate slow-cooker protein idea, check this handy recipe for slow cooker chicken breasts with gravy.
Storage and reheating tips
- Refrigerator: Cool to room temperature, transfer to airtight containers, and refrigerate for up to 3–4 days. Reheat in a covered oven-safe dish at 325°F (160°C) or gently on the stovetop until steaming.
- Freezer: Freeze portions in freezer-safe containers or heavy-duty bags for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Best reheated slowly to preserve moisture. Add a splash of broth when reheating to revive the sauce. Avoid microwave reheating for long times — it can toughen the beef and turn potatoes mealy.
- Food safety: Do not leave perishable food out more than 2 hours. Reheat leftovers to an internal temperature of 165°F (74°C).
Helpful cooking tips
- Sear for flavor, not for doneness: Browning adds Maillard flavor; the slow cooker does the tenderizing.
- Even chunk sizes: Cut beef into similar-sized pieces so everything finishes at the same time.
- Potato placement: Potatoes on the bottom receive more liquid and cook through without getting mushy if you keep them in halves rather than fully smashed.
- Garlic timing: Minced garlic in the butter is fine for slow cooking, but if you dislike the slightly bitter edge that sometimes develops over long cooks, add half at the start and stir the rest in during the last 30 minutes.
- Thickening sauce: If the juices are thin at the end, remove meat and veggies, then whisk 1–2 tsp cornstarch with cold water and simmer the liquid on the stovetop until glossy and slightly thickened.
Creative twists
- Spicy garlic-butter: Increase crushed red pepper flakes or add a tablespoon of harissa for a North African spin.
- Wine-forward: Substitute 1/4 cup of the beef broth with dry red wine for depth.
- Herb switch: Use fresh rosemary and thyme instead of Italian herbs for a more rustic profile.
- Low-carb: Replace potatoes with halved cauliflower florets added in the last 2 hours on HIGH (or last 4 hours on LOW).
- Make it a stew: Cut potatoes smaller and add peas near the end of cooking to create a chunky stew.
Common questions
Q: Can I skip searing the beef?
A: Yes. Searing adds flavor and a better-looking crust, but the slow cooker will still produce tender, tasty beef without it. If short on time, skip searing and increase seasoning slightly.
Q: Will the potatoes fall apart?
A: Using halved baby Yukon Golds helps them hold shape. If you use russets or cut potatoes smaller, check doneness earlier and remove when fork-tender to avoid mush.
Q: Can I use a whole roast instead of chunks?
A: You can, but cooking time may increase. A whole 2.5–3 lb chuck roast will cook similarly but allow occasional checking; remove when it reaches fork-tender (about the same low/high time, possibly longer on LOW).
Q: How can I make more sauce or gravy from the cooking liquid?
A: After removing meat and vegetables, skim fat, transfer juices to a saucepan, bring to a simmer, and whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) until thickened.
Q: Is this freezer-friendly?
A: Yes. Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: Can I double the recipe for a larger crowd?
A: You can, but you may need a larger slow cooker and slightly longer cooking time. Avoid overfilling—leave about 1 inch of headspace for proper heat circulation.
Slow Cooker Garlic Butter Beef with Potatoes
- Total Time: 495 minutes
- Yield: 6 servings
- Diet: Gluten-Free
Description
Melt-apart tender beef chuck with baby Yukon Golds in a rich garlic-butter sauce, perfect for family dinners.
Ingredients
- 2.5 lbs beef chuck roast, cut into large chunks (about 2-inch pieces)
- Salt and black pepper, to taste
- 2 tbsp olive oil (optional, for searing)
- 6 tbsp unsalted butter, melted
- 5 cloves garlic, minced
- 1 tsp dried Italian herbs
- 1/2 tsp crushed red pepper flakes (optional)
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- 2 lbs baby Yukon Gold potatoes, halved
- 1/2 cup low-sodium beef broth
- 1 medium onion, sliced (optional)
- 1 cup carrots, chopped (optional)
Instructions
- Pat beef chunks dry with paper towels and season generously with salt and pepper.
- (Optional) Heat olive oil in a large skillet over medium-high heat. Brown beef on all sides, 2-3 minutes per side.
- Layer halved baby potatoes in the bottom of the slow cooker. Scatter sliced onion and chopped carrots over the potatoes, if using.
- Place the beef chunks on top of the vegetables.
- In a bowl, whisk together melted butter, minced garlic, dried Italian herbs, crushed red pepper flakes, and chopped parsley.
- Pour beef broth over the meat and vegetables. Drizzle the garlic-butter mixture evenly on top.
- Gently toss to coat everything.
- Cover and cook on LOW for 7-8 hours or HIGH for 4-5 hours, until beef is fork-tender and potatoes are soft.
- Taste and adjust seasoning before serving; garnish with extra chopped parsley.
Notes
For a dairy-free version, replace butter with olive oil and add plant-based butter at the end for gloss. Use russets if you don’t have Yukon Golds, reducing cooking time slightly.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American